Maple Sausage and Cranberry Dressing

My grandmother’s Thanksgiving dressing is the stuff of legends. It gets requested by other friends and family for their Thanksgiving celebrations. When our family is done eating our Thanksgiving dinner, everyone packs up some of the dressing to take home and enjoy later.

I was inspired by how her food brings others such joy and so I experimented to create a complex-flavored and delicious dressing recipe for the “Friendsgiving” celebration I had with my friends. Maple sausage and cranberry dressing is a great blend of savory and sweet, this recipe encompasses so many wonderful seasonal flavors of autumn.

Of course, this would be great served family-style out of your favorite baking dish. I served the stuffing in my measuring shot glasses for individual portions. It made for a fun, novel presentation!

What To Do:
Prepare cornbread according to instructions. Meanwhile, cook sausage over medium heat, until no longer pink. Remove the sausage with a slotted spoon. Add butter to pan drippings and cook onion for five minutes or until softened. Add garlic, apple, and celery and cook for two more minutes.

When cornbread is full cooked, crumble it into small pieces into the pan. Stir in the cranberries until everything is evenly combined. Slowly pour chicken broth over the mixture until moistened. Salt and pepper the mixture to taste.

Transfer to a baking dish and bake at 350 for about 30 minutes, or until the top is golden brown. To serve, dip shot glasses directly into the stuffing, using a spoon to readjust it aesthetically.

Chelsea is currently pursuing a Master’s Degree in Student Ministry at SWBTS. After a life changing summer on missions in college, God called her into spending a life serving students, more specifically discipling and loving girls. She served for two years as student minister at Oak Meadow Baptist Church in Austin. She integrates cooking with the gospel on her blog, Taste and See, and enjoys a good iced latte, thrift shopping, and cuddling with her puppy, Ringo.